French Macaroons with
Bittersweet Chocolate Ganache
Looking for a delicious dessert? Then check out these tasty macaroons with chocolate
ganache sandwiched between two cookies. In France, these popular cookies are known
as macarons and are sold in patisseries in a wide variety of colors and flavors.
- 3 egg whites
- 1 1/4 cups blanched whole almonds (about 7 ounces)
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon red paste or gel food color
- 3 tablespoons granulated sugar
- 1/4 cup whipping cream
- 1 teaspoon light corn syrup
- 2 ounces bittersweet or semisweet baking chocolate, finely chopped
- 1 tablespoon butter, softened
- Fill small bowl half full with hot water. Place egg whites in custard cup or
another small bowl; place in bowl of water, making sure water doesn’t get into the
egg whites. Let stand about 3 minutes or until egg whites reach 75 degrees F. Line
2 cookie sheets with cooking parchment paper or silicone baking mats.
- In blender, place almonds and 1/4 cup of the powdered sugar. Cover; blend on
high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very
finely ground. Place strainer over medium bowl. Using rubber spatula, press almond
mixture through strainer into bowl. Return any almonds left in strainer to blender;
add 1/4 cup of the remaining powdered sugar. Cover; blend on high speed 1 to 2 minutes,
scraping sides occasionally, or until almonds are very finely ground. Press almond
mixture and remaining 1 cup powdered sugar through strainer into bowl; set aside.
Discard any remaining large almond pieces.
- In another bowl, beat egg whites, salt and food color with electric mixer on
high speed just until foamy. Gradually add granulated sugar, 1 tablespoon at a time,
beating on high speed 1 to 2 minutes or until soft peaks form. Using rubber spatula,
fold about half of the almond mixture into egg white mixture until completely incorporated.
Fold in remaining almond mixture.
- Spoon batter into decorating bag fitted with 1/2-inch plain tip. Pipe batter
in 20 (1 1/2-inch) circles onto each cookie sheet about 1 1/2 inches apart. If tops
have a peak, wet fingertips lightly on damp paper towel and press down to flatten.
Tap bottom of cookie sheet on counter a few times to flatten cookies. Let stand
uncovered at room temperature 30 minutes to allow a light crust to form on tops.
- Heat oven to 300 degrees F. Bake one pan at a time 17 to 18 minutes or until
tops look set. Cool on pan on cooling rack at least 10 minutes. With metal pancake
turner, remove cookies to cooling rack.
- In 2-cup glass measuring cup, microwave cream and corn syrup uncovered on High
1 minute. Stir in chocolate and butter until chocolate is melted. Let stand about
30 minutes. Cover; refrigerate about 30 minutes or until spreading consistency.
- For each sandwich cookie, spread about 1 teaspoon ganache on bottom edge of 1
cookie. Top with a second cookie.
- Store tightly covered.
Tint the cookie dough with green food color. In step 6, add 1 tablespoon finely
chopped fresh mint leaves to heated cream mixture; let stand 30 minutes. Place fine
strainer over medium bowl. Using back of wooden spoon, press mint mixture through
strainer into bowl; discard mint. Return cream mixture to measuring cup. Microwave
on High 1 minute. Continue with ganache as directed.
Nutrition Information: 1 Serving (1 Sandwich Cookie) Calories 140 (Calories
from Fat 70), Total Fat 7g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 0mg; Sodium
45mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 13g), Protein 3g
Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 2.00%; Iron
Exchanges: 1 Other Carbohydrate; 1/2 High-Fat Meat; 1/2 Fat
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph courtesy of Betty Crocker.